Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese. Ingredients:
20 medjool dates |
20 whole fresh mint leaves |
1 3-ounce piece manchego cheese,* cut into twenty 1 1/2 x 1/4 x 1/4-inch strips |
4 3-ounce packages thinly sliced pancetta (italian bacon) |
Directions:
1. Cut small slice off 1 short end of each date and discard. Using tweezers or needle-nose pliers, carefully remove pits from dates through small opening; discard pits. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap 3 pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
2. Preheat oven to 375°F. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.
3. * A Spanish cheese made from sheeps milk; sold at some supermarkets and at specialty foods stores.
4. Per serving (1 wrapped date): 88.3 kcal calories, 16.6 % calories from fat, 1.6 g fat, 0.8 g saturated fat, 4.6 mg cholesterol, 18.2 g carbohydrates, 1.6 g dietary fiber, 16.2 g total sugars, 16.6 g net carbohydrates, 1.8 g protein Nutritional analysis provided by Bon Appétit
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